This recipe is akin to time traveling back to my 8-year-old self, tableside with my grandmother as she serves the family a Beijing-inspired feast. My grandmother used to scribble into a Chinese cookbook her own riffs on each recipe–tips and tricks she would later pass down to me that I have included in this very recipe. You can play with the ratio of pork to shrimp depending on your personal taste or preference. For added fun, pick yourself up a Chinese cleaver for mincing.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | makes about 60 dumplings |
Ingredients
- 12 ounces lean ground pork
- 8 ounces peeled and deveined shrimp, roughly chopped into 1/4-inch pieces
- 2 tablespoons soy sauce, plus more for serving
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground white pepper
- 4 cloves garlic, minced
- 4 green onions, finely chopped
- About 60 wonton wrappers (from one 16-ounce package)
- Vegetable oil, for frying (about 3 cups)
- Chili oil, for serving
Instructions
- In a large bowl, mix together the pork, shrimp, soy sauce, sesame oil, rice wine vinegar, cornstarch, white pepper, garlic and green onions until well combined.
- Lay out a wonton wrapper on a flat surface. Place a small spoonful of the filling in the center of the wrapper (about 1 tablespoon). Dip your finger in water and moisten the edges of the wrapper, then fold the wrapper in half to create a triangle, pressing the edges together to seal the filling inside. Bring the 2 corners of the long side of the triangle together and fold one over the other. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a wok or heavy-bottomed pot over medium-high heat until hot, about 350 degrees F. Carefully lower the wontons a few at a time into the hot oil with a slotted spoon or spider and fry until golden brown and crispy, about 3 minutes. Use the slotted spoon to transfer the cooked wontons to a paper towel-lined plate to drain. Serve the hot wontons with soy sauce or chili oil, for dipping.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 168 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 221 mg |
Reviews
Scrumptious ♥️♥️